30+ Mouthwetring Spring Lamb Fillet Recipes to Try This Season

As we wrap up our collection of 30+ spring lamb fillet recipes, we hope you’ve found inspiration for your next meal.

From savory roasts to flavorful stir-fries and elegant grilled dishes, there’s a recipe here for every occasion.

The beauty of spring lamb lies not only in its tender texture and exquisite taste but also in its ability to pair beautifully with seasonal vegetables, herbs, and spices. S

o, whether you’re cooking for yourself or hosting a gathering, these lamb fillet recipes are sure to add a touch of sophistication and deliciousness to your table.

Don’t be afraid to experiment with these recipes and make them your own, incorporating your favorite flavors and ingredients.

With the versatility of spring lamb fillet, the possibilities are endless.

Happy cooking and enjoy the delights of the season!

30+ Mouthwetring Spring Lamb Fillet Recipes to Try This Season

As we wrap up our collection of 30+ spring lamb fillet recipes, we hope you’ve found inspiration for your next meal.

From savory roasts to flavorful stir-fries and elegant grilled dishes, there’s a recipe here for every occasion.

The beauty of spring lamb lies not only in its tender texture and exquisite taste but also in its ability to pair beautifully with seasonal vegetables, herbs, and spices. ‘

So, whether you’re cooking for yourself or hosting a gathering, these lamb fillet recipes are sure to add a touch of sophistication and deliciousness to your table.

Don’t be afraid to experiment with these recipes and make them your own, incorporating your favorite flavors and ingredients.

With the versatility of spring lamb fillet, the possibilities are endless.

Happy cooking and enjoy the delights of the season!

Grilled Spring Lamb Fillet with Herb-Infused Butter

This flavorful grilled lamb fillet is complemented with a rich and aromatic herb-infused butter. It’s a low-carb, keto-friendly dish that brings out the freshness of spring with a smoky grilled flavor. The simplicity of the lamb paired with the freshness of herbs and the indulgence of butter makes it an irresistible dish for a light and elegant spring lunch.

Ingredients:

• 2 spring lamb fillets
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup unsalted butter, softened
• 1 tbsp lemon zest
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Rub the lamb fillets with olive oil and season with salt, pepper, rosemary, thyme, and minced garlic.
3. Grill the lamb fillets for about 3-4 minutes per side, or until cooked to your desired doneness.
4. While the lamb grills, mix the softened butter with lemon zest, parsley, and a pinch of salt.
5. Once the lamb is cooked, let it rest for a few minutes before serving.
6. Top each fillet with a dollop of herb-infused butter and serve immediately.

his dish is perfect for those following a low-carb or keto lifestyle, offering a rich combination of tender grilled lamb and a fresh, flavorful butter topping. The herbs provide a natural vibrancy that contrasts with the lamb’s richness, making for a satisfying yet light meal. The added butter enhances the experience, ensuring each bite is full of springtime elegance.

Pan-Seared Spring Lamb Fillet with Garlic and Spinach

This pan-seared lamb fillet recipe is quick, flavorful, and perfect for a keto-friendly lunch. The savory lamb pairs beautifully with garlicky sautéed spinach, making it both nutritious and satisfying. It’s a one-pan dish that combines protein and greens for a healthy and low-carb meal.

Ingredients:

• 2 spring lamb fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups fresh spinach
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice
• 1 tbsp grated Parmesan cheese (optional)
• 1 tbsp fresh thyme, chopped

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the lamb fillets with salt, pepper, and thyme.
3. Sear the lamb fillets for 3-4 minutes per side, until they form a golden crust and are cooked to your desired level.
4. Remove the lamb fillets from the skillet and set aside.
5. In the same skillet, add the minced garlic and cook until fragrant.
6. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt, pepper, and a squeeze of lemon juice.
7. Place the lamb fillets back in the skillet on top of the spinach, allowing the flavors to meld for a minute or two.
8. Serve the lamb fillets over the garlicky spinach, and optionally sprinkle with Parmesan.

This quick and easy pan-seared spring lamb fillet with garlic and spinach is a delightful option for anyone following a low-carb or keto diet. The seared lamb is juicy and tender, while the sautéed spinach adds a burst of flavor and nutrients. With just a few simple ingredients, this recipe proves that a healthy, keto-friendly meal can also be full of rich flavors and textures.

Spring Lamb Fillet Salad with Avocado and Roasted Walnuts

This vibrant salad combines tender spring lamb fillets with creamy avocado, crunchy roasted walnuts, and fresh greens. The earthy lamb pairs perfectly with the creamy avocado, while the walnuts add a delightful crunch. A zesty vinaigrette ties everything together, making it a light, refreshing, and satisfying keto-friendly lunch.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• 2 cups mixed greens (arugula, spinach, and baby kale)
• 1 ripe avocado, sliced
• 1/4 cup roasted walnuts
• 2 tbsp olive oil (for dressing)
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat a skillet over medium-high heat and add olive oil.
2. Season the lamb fillets with salt and pepper, and cook for 3-4 minutes on each side until medium-rare or your preferred doneness.
3. Let the lamb rest for a few minutes before slicing it thinly.
4. While the lamb rests, toss the mixed greens in a large bowl with the sliced avocado and roasted walnuts.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
6. Drizzle the vinaigrette over the salad and toss gently to combine.
7. Arrange the sliced lamb fillet on top of the salad and serve immediately.

This spring lamb fillet salad with avocado and roasted walnuts is an elegant and refreshing dish that’s ideal for a low-carb or keto lunch. The tender lamb adds a rich protein source, while the creamy avocado and crunchy walnuts provide texture and balance. The vinaigrette brings everything together with a zesty punch, making this salad a perfect combination of flavors for any springtime meal. It’s light, nutritious, and incredibly satisfying.

Lemon and Herb Spring Lamb Fillet with Zucchini Noodles

A refreshing and light dish that pairs tender spring lamb fillets with flavorful lemon and herb seasonings. The zucchini noodles, or “zoodles,” provide a low-carb, keto-friendly alternative to traditional pasta, and the lemony lamb fillet brings a bright, citrusy finish to the meal. This dish is not only flavorful but also a great way to enjoy spring flavors while sticking to your keto diet.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Juice of 1 lemon
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp fresh parsley, chopped
• 1 tbsp unsalted butter (optional)

Instructions:

1. Preheat a skillet over medium-high heat and add olive oil.
2. Season the lamb fillets with oregano, garlic powder, salt, pepper, and lemon juice.
3. Sear the lamb fillets in the skillet for about 4-5 minutes per side, until browned and cooked to your desired doneness.
4. While the lamb cooks, spiralize the zucchinis into noodles.
5. Once the lamb is done, remove it from the skillet and let it rest for a few minutes.
6. In the same skillet, add a small amount of butter and sauté the zucchini noodles for about 2-3 minutes until slightly tender.: This lemon and herb spring lamb fillet with zucchini noodles is a delicious and low-carb alternative to traditional pasta dishes. The lamb is fragrant and juicy, while the zoodles offer a satisfying texture without the carbs. The combination of lemon and herbs enhances the freshness of the dish, making it an ideal meal for those seeking a light yet flavorful keto-friendly lunch.

Spring Lamb Fillet with Cauliflower Mash and Mint Yogurt Sauce

This comforting spring lamb fillet dish is paired with creamy cauliflower mash and a refreshing mint yogurt sauce. The cauliflower mash serves as a low-carb alternative to mashed potatoes, and the mint yogurt sauce adds a cool, tangy contrast to the rich, flavorful lamb fillets. This dish is perfect for a satisfying yet light lunch that keeps you in your keto zone.

Ingredients:

• 2 spring lamb fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 small head of cauliflower, chopped
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/2 cup Greek yogurt
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the lamb fillets with olive oil, salt, and pepper.
3. Sear the lamb fillets in a hot skillet for about 2-3 minutes per side, until browned. Then transfer to the oven and roast for about 5-7 minutes for medium-rare.
4. While the lamb roasts, steam the chopped cauliflower until tender (about 10 minutes).
5. Drain the cauliflower and mash it with butter and heavy cream. Season with salt and pepper to taste.
6. In a small bowl, mix the Greek yogurt with fresh mint and lemon juice to create the mint yogurt sauce.
7. Once the lamb is cooked, rest it for a few minutes before serving.
8. Serve the lamb fillets on a bed of cauliflower mash, topped with the mint yogurt sauce.

This spring lamb fillet with cauliflower mash and mint yogurt sauce is a delightful low-carb meal that will satisfy both your taste buds and your keto dietary needs. The richness of the lamb pairs beautifully with the creamy cauliflower mash, while the refreshing mint yogurt sauce adds a burst of freshness. This meal is comforting, filling, and perfect for a springtime lunch that won’t derail your keto journey.

Spicy Spring Lamb Fillet Skewers with Cucumber Salad

These spicy lamb fillet skewers are bursting with flavor, featuring a blend of spices that complement the tender, juicy lamb. The cucumber salad provides a cool, crisp contrast to the skewers, and the dish as a whole offers a low-carb, keto-friendly option for a fun and flavorful spring lunch.

Ingredients:

• 2 spring lamb fillets, cut into cubes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp white vinegar
• 1 tbsp olive oil (for salad dressing)

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. In a bowl, combine olive oil, cumin, paprika, cayenne pepper, salt, and pepper. Toss the lamb cubes in the spice mixture, ensuring even coverage.
3. Thread the lamb cubes onto skewers and grill for about 4-5 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
4. While the lamb skewers cook, prepare the cucumber salad. Combine the cucumber, red onion, dill, vinegar, olive oil, salt, and pepper in a bowl.
5. Once the skewers are done, remove them from the grill and let them rest for a minute.
6. Serve the lamb fillet skewers with the cucumber salad on the side.

These spicy spring lamb fillet skewers with cucumber salad are an exciting, flavorful option for anyone on a keto diet. The tender lamb is packed with bold spices that provide a satisfying kick, while the refreshing cucumber salad balances the heat with its cool and crunchy texture. This dish is perfect for those looking for a low-carb, vibrant meal that’s full of flavor.

Garlic and Rosemary Spring Lamb Fillet with Roasted Brussels Sprouts

his simple yet flavorful recipe features garlic and rosemary-infused spring lamb fillets, paired with crispy roasted Brussels sprouts. The garlic and rosemary bring out the natural flavors of the lamb, while the Brussels sprouts add a hearty, low-carb side that’s perfect for a keto-friendly lunch.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• Salt and pepper, to taste
• 1 lb Brussels sprouts, halved
• 1 tbsp olive oil (for Brussels sprouts)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the lamb fillets with olive oil, garlic, rosemary, salt, and pepper.
3. Sear the lamb fillets in a hot skillet for 2-3 minutes on each side until browned, then transfer to the oven to roast for 6-8 minutes for medium-rare.
4. While the lamb roasts, toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
5. Roast the Brussels sprouts in the same oven for 15-20 minutes, or until crispy and tender.
6. Once the lamb is done, let it rest for a few minutes before serving.
7. Serve the lamb fillets alongside the roasted Brussels sprouts.

This garlic and rosemary spring lamb fillet with roasted Brussels sprouts is a perfect keto-friendly meal that is both comforting and satisfying. The garlic and rosemary infuse the lamb with aromatic flavors, while the roasted Brussels sprouts provide a crispy, flavorful side that complements the richness of the lamb. This dish is ideal for those seeking a low-carb lunch that doesn’t compromise on taste or texture.

Herb-Crusted Spring Lamb Fillet with Avocado and Tomato Salsa

A vibrant and light dish, this herb-crusted spring lamb fillet is topped with a fresh avocado and tomato salsa that adds a burst of color and flavor. The lamb is tender and flavorful, with the herb crust adding depth, while the salsa provides a cool and tangy contrast. This low-carb, keto-friendly meal is perfect for a spring lunch.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1 medium tomato, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the lamb fillets with olive oil, rosemary, thyme, salt, and pepper.
3. Sear the lamb fillets in a hot skillet for 2-3 minutes on each side, then transfer them to the oven to roast for about 6-8 minutes for medium-rare.
4. While the lamb roasts, combine the diced avocado, tomato, cilantro, and lime juice in a bowl to make the salsa.
5. Once the lamb is cooked, let it rest for a few minutes before serving.
6. Serve the lamb fillets with a generous spoonful of avocado and tomato salsa on top.

This herb-crusted spring lamb fillet with avocado and tomato salsa is a delightful, light dish that’s perfect for a spring lunch on a keto diet. The herb crust enhances the lamb’s natural flavors, while the salsa adds a refreshing and zesty contrast. The combination of fresh ingredients and rich lamb makes this a satisfying and nutritious meal.

Balsamic-Glazed Spring Lamb Fillet with Arugula Salad

balsamic-glazed spring lamb fillet with arugula salad is a perfect low-carb, keto-friendly dish for a spring lunch. The tender lamb fillet is glazed with a sweet and tangy balsamic reduction, and paired with a fresh arugula salad that adds a peppery contrast to the richness of the lamb. The dish is both flavorful and elegant, making it a delightful keto meal.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tsp honey (optional, for a slight sweetness)
• 2 cups arugula
• 1 tbsp olive oil (for salad)
• 1 tbsp fresh Parmesan cheese, grated

Instructions:

1. Heat olive oil in a skillet over medium-high heat.
2. Season the lamb fillets with salt and pepper, and sear for about 3-4 minutes per side until golden brown.
3. Remove the lamb from the skillet and set aside. In the same skillet, add balsamic vinegar and honey (if using), cooking for 2-3 minutes until it thickens slightly.
4. Return the lamb fillets to the skillet and coat them with the balsamic glaze. Let them cook for another 1-2 minutes to absorb the glaze.
5. While the lamb is cooking, toss the arugula with olive oil and grated Parmesan in a bowl.
6. Plate the lamb fillets and serve with a generous portion of the arugula salad.

This balsamic-glazed spring lamb fillet with arugula salad is a deliciously balanced meal, perfect for those following a keto diet. The sweetness of the balsamic glaze pairs beautifully with the peppery arugula, making this a light yet flavorful dish. It’s a wonderful option for a refreshing, nutrient-packed lunch that still satisfies your cravings for savory and rich flavors.

Spring Lamb Fillet with Avocado and Cucumber Gazpacho

This light, refreshing dish features tender spring lamb fillets served with a cool, creamy avocado and cucumber gazpacho. The gazpacho adds a fresh, vibrant contrast to the rich lamb, making it an ideal dish for a keto-friendly lunch. The combination of cold soup and warm lamb provides a perfect balance of textures and temperatures.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe avocado
• 1 cucumber, peeled and chopped
• 1 small garlic clove
• 1 tbsp lime juice
• 1/4 cup fresh cilantro
• 1/2 cup cold water

Instructions:

1. Preheat a grill or skillet over medium-high heat. Season the lamb fillets with salt, pepper, and olive oil.
2. Grill the lamb fillets for about 3-4 minutes per side until cooked to your preferred level.
3. While the lamb cooks, prepare the gazpacho. In a blender, combine the avocado, cucumber, garlic, lime juice, cilantro, and cold water. Blend until smooth and creamy. Adjust the water for your desired consistency.
4. Once the lamb fillets are done, let them rest for a few minutes.
5. Serve the warm lamb fillets alongside the cold avocado and cucumber gazpacho.

: This spring lamb fillet with avocado and cucumber gazpacho is a wonderfully light and refreshing meal that pairs the richness of mb with the cool, smooth flavors of the gazpacho. The dish is perfect for a spring keto lunch, offering a balance of creamy, tangy, and savory flavors that will leave you feeling satisfied without the carbs.

Spring Lamb Fillet with Asparagus and Hollandaise Sauce

This luxurious spring lamb fillet paired with tender asparagus and rich hollandaise sauce is a keto-friendly meal that is both elegant and satisfying. The creamy hollandaise sauce complements the savory lamb, while the asparagus adds a crisp, fresh element that perfectly balances the dish.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the lamb fillets with olive oil, salt, and pepper, and sear in a hot skillet for 2-3 minutes on each side.
3. Transfer the lamb to the oven and roast for 6-8 minutes for medium-rare.
4. While the lamb roasts, blanch the asparagus in boiling water for about 2-3 minutes until tender. Drain and set aside.
5. To make the hollandaise sauce, whisk together egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
6. Slowly whisk in the melted butter, a little at a time, until the sauce thickens. Season with salt and pepper to taste.
7. Serve the lamb fillets with the blanched asparagus, and drizzle with the hollandaise sauce.

This spring lamb fillet with asparagus and hollandaise sauce is the epitome of keto comfort food. The richness of the lamb is enhanced by the creamy, buttery hollandaise, while the asparagus adds a crisp, vegetal note. It’s a beautifully balanced meal that’s perfect for a sophisticated yet low-carb lunch.

Moroccan-Spiced Spring Lamb Fillet with Cauliflower Rice

This Moroccan-spiced spring lamb fillet is full of aromatic spices like cumin, coriander, and cinnamon, making it an incredibly flavorful dish. Paired with cauliflower rice, it’s a low-carb, keto-friendly meal that brings the flavors of North Africa to your plate with every bite.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 1 small head cauliflower, grated or riced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat your skillet over medium-high heat and add olive oil.
2. Season the lamb fillets with cumin, coriander, cinnamon, salt, and pepper.
3. Sear the lamb fillets for 3-4 minutes per side until browned and cooked to your desired doneness.
4. While the lamb cooks, rice the cauliflower using a food processor or box grater.
5. In another skillet, sauté the cauliflower rice for 3-4 minutes until tender, and season with salt and pepper.
6. Once the lamb is done, let it rest before slicing.
7. Serve the Moroccan-spiced lamb on a bed of cauliflower rice, and garnish with chopped cilantro and a squeeze of lemon juice.

This Moroccan-spiced spring lamb fillet with cauliflower rice is a flavorful and aromatic dish that is perfect for those following a keto diet. The spices bring depth and warmth to the lamb, while the cauliflower rice serves as a light, low-carb base. This dish is an exciting way to enjoy exotic flavors without compromising your dietary goals.

pring Lamb Fillet with Lemon-Dill Cream Sauce and Roasted Mushrooms

This spring lamb fillet with lemon-dill cream sauce and roasted mushrooms is an elegant and satisfying meal, ideal for a keto lunch. The creamy lemon-dill sauce adds a tangy, fresh flavor to the lamb, while the roasted mushrooms provide an earthy contrast. It’s a balanced, rich dish that will impress with its simplicity and flavor.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 1 tbsp fresh dill, chopped
• Juice of 1 lemon
• 1 cup mushrooms, sliced
• 1 tbsp butter (for mushrooms)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the lamb fillets with salt, pepper, and olive oil, then sear in a hot skillet for 2-3 minutes on each side. Transfer the lamb to the oven to roast for 6-8 minutes for medium-rare.
3. While the lamb roasts, toss the sliced mushrooms in butter, salt, and pepper, and roast them in the oven for 10-12 minutes until golden brown.
4. To make the lemon-dill cream sauce, heat the heavy cream in a small saucepan. Once warm, stir in the lemon juice, fresh dill, and season with salt and pepper.
5. Once the lamb is cooked, let it rest for a few minutes before slicing.
6. Serve the lamb with the roasted mushrooms and drizzle with the lemon-dill cream sauce.

This spring lamb fillet with lemon-dill cream sauce and roasted mushrooms is a creamy, comforting dish that’s perfect for a keto lunch. The bright lemon-dill sauce provides a fresh contrast to the richness of the lamb, while the roasted mushrooms add a savory depth to the meal. It’s a well-balanced, satisfying dish that will make any spring lunch feel special.

Grilled Spring Lamb Fillet with Creamy Spinach and Ricotta

A classic combination of grilled lamb fillet with creamy spinach and ricotta. This dish features tender spring lamb paired with a rich, flavorful spinach and ricotta filling, making it a perfect keto-friendly meal. The flavors are hearty and indulgent, offering the ideal balance of freshness and richness.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups spinach, chopped
• 1/2 cup ricotta cheese
• 1 tbsp grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions:

1. Preheat the grill to medium-high heat. Rub the lamb fillets with olive oil, salt, and pepper.
2. Grill the lamb fillets for 3-4 minutes per side until cooked to your desired level.
3. While the lamb grills, sauté the spinach in a pan over medium heat until wilted.
4. Once wilted, remove the spinach from the heat and mix it with ricotta cheese, Parmesan, and nutmeg.
5. Once the lamb is done, allow it to rest before slicing.
6. Serve the grilled lamb fillets with the creamy spinach and ricotta mixture.

This grilled spring lamb fillet with creamy spinach and ricotta is an indulgent yet low-carb meal that is both satisfying and full of flavor. The combination of the tender, grilled lamb and the creamy, rich spinach mixture creates a perfect contrast of textures. It’s a keto-friendly dish that feels luxurious and comforting.

Spring Lamb Fillet with Garlic Butter and Roasted Broccoli

This spring lamb fillet is paired with a rich garlic butter sauce and roasted broccoli, creating a simple yet satisfying low-carb, keto-friendly meal. The garlic butter enhances the natural flavors of the lamb, while the roasted broccoli adds a savory and crispy element to the dish. This meal is easy to prepare and perfect for a keto lunch.

Ingredients:

• 2 spring lamb fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 1 bunch broccoli, cut into florets
• 1 tbsp olive oil (for broccoli)
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the lamb fillets with olive oil, salt, and pepper. Heat a skillet over medium-high heat and sear the lamb fillets for 3-4 minutes per side until browned.
3. Transfer the lamb fillets to the oven and roast for 6-8 minutes for medium-rare.
4. While the lamb cooks, toss the broccoli florets with olive oil, salt, and pepper, and roast them in the oven for 15-20 minutes until crispy and tender.
5. In the same skillet used for the lamb, melt the butter over medium heat, then add the minced garlic and sauté for 1-2 minutes until fragrant.
6. Once the lamb is done, let it rest for a few minutes, then drizzle the garlic butter over the fillets.
7. Serve the lamb with the roasted broccoli and lemon wedges.

This spring lamb fillet with garlic butter and roasted broccoli is a delicious and keto-friendly meal that brings out the best in both the lamb and the vegetables. The garlic butter adds richness and depth, while the roasted broccoli provides a crispy contrast. It’s a simple yet flavorful dish that is perfect for a low-carb lunch.

Grilled Spring Lamb Fillet with Greek Cucumber and Feta Salad

his grilled spring lamb fillet is paired with a refreshing Greek-inspired cucumber and feta salad, making it an ideal keto-friendly lunch. The lamb fillets are perfectly grilled and seasoned, while the salad adds a cool, tangy contrast with its cucumbers, olives, and feta. This light and flavorful dish is perfect for spring.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cucumber, sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 tbsp red wine vinegar
• 2 tbsp olive oil (for salad)
• 1 tsp dried oregano

Instructions:

1. Preheat the grill to medium-high heat. Rub the lamb fillets with olive oil, salt, and pepper.
2. Grill the lamb fillets for about 3-4 minutes per side, or until cooked to your preferred level.
3. While the lamb grills, combine the cucumber, olives, and feta in a bowl.
4. Drizzle with olive oil, red wine vinegar, and sprinkle with dried oregano. Toss gently to combine.
5. Once the lamb is done, let it rest before slicing.
6. Serve the grilled lamb fillets with the Greek cucumber and feta salad on the side.

This grilled spring lamb fillet with Greek cucumber and feta salad is a fresh and vibrant keto-friendly meal. The cool, tangy flavors of the salad contrast beautifully with the smoky, tender lamb, creating a balanced and satisfying dish. This meal is perfect for a light yet flavorful lunch, showcasing the best of spring ingredients.

Herb-Crusted Spring Lamb Fillet with Roasted Sweet Potato and Kale

This herb-crusted spring lamb fillet is served with roasted sweet potatoes and sautéed kale, making it a well-rounded, keto-friendly dish. The lamb is coated with a mixture of fresh herbs, providing a burst of flavor, while the sweet potato and kale offer a nutrient-dense, low-carb side. This meal is a great way to enjoy hearty flavors while staying within your keto guidelines.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped
• 1 small sweet potato, diced
• 1 tbsp olive oil (for sweet potato)
• 2 cups kale, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the lamb fillets with olive oil, salt, pepper, rosemary, and thyme.
3. Sear the lamb fillets in a hot skillet for 2-3 minutes per side until browned. Then transfer them to the oven to roast for 6-8 minutes for medium-rare.
4. While the lamb roasts, toss the diced sweet potato with olive oil, salt, and pepper, and spread on a baking sheet.
5. Roast the sweet potato in the oven for 20-25 minutes, flipping halfway through until golden and crispy.
6. Sauté the chopped kale in a hot pan with a little olive oil until wilted, about 3-4 minutes.
7. Serve the herb-crusted lamb fillets alongside the roasted sweet potato and sautéed kale.

This herb-crusted spring lamb fillet with roasted sweet potato and kale is a well-balanced and satisfying meal, perfect for a keto lunch. The lamb’s rich herb crust pairs beautifully with the savory, caramelized sweet potato and the nutrient-packed kale. It’s a hearty dish that doesn’t compromise on flavor or nutrition.

Lemon and Rosemary Spring Lamb Fillet with Cauliflower Mash

This lemon and rosemary spring lamb fillet is a flavorful, low-carb dish, perfectly complemented by creamy cauliflower mash. The lamb is seasoned with fresh rosemary and a squeeze of lemon juice, while the cauliflower mash provides a velvety texture that contrasts nicely with the tender lamb. This meal is ideal for a comforting, keto-friendly lunch.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp rosemary, chopped
• Juice of 1 lemon
• 1 small head cauliflower, chopped
• 2 tbsp butter
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the lamb fillets with olive oil, salt, pepper, rosemary, and lemon juice.
3. Sear the lamb fillets in a hot skillet for 2-3 minutes per side until browned, then transfer to the oven to roast for 6-8 minutes for medium-rare.
4. While the lamb cooks, steam the cauliflower until tender, about 10 minutes.
5. Mash the cauliflower with butter and heavy cream until smooth. Season with salt and pepper to taste.
6. Once the lamb is cooked, let it rest for a few minutes before serving.
7. Serve the lemon and rosemary lamb fillets with the creamy cauliflower mash on the side.

This lemon and rosemary spring lamb fillet with cauliflower mash is a keto-friendly dish that combines lightness with richness. The aromatic flavors of lemon and rosemary elevate the lamb, while the creamy cauliflower mash adds a comforting side. This meal is both satisfying and low in carbs, making it perfect for a spring lunch.

Spring Lamb Fillet with Garlic Spinach and Bacon

This spring lamb fillet is paired with a savory garlic spinach and crispy bacon side, creating a flavorful, low-carb, and keto-friendly lunch. The lamb is cooked to perfection, while the garlicky spinach and bacon add richness and texture, making this a hearty and satisfying meal.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 3 slices bacon, chopped
• 2 cups spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp butter

Instructions:

1. Preheat the skillet over medium-high heat and add olive oil.
2. Season the lamb fillets with salt and pepper, then sear for 3-4 minutes per side until browned.
3. Remove the lamb and set it aside. In the same skillet, cook the bacon until crispy.
4. Add the minced garlic and spinach to the skillet, cooking until the spinach wilts, about 3 minutes.
5. Add butter to the pan and toss the spinach mixture to coat.
6. Serve the lamb fillets with the garlic spinach and crispy bacon on the side.

This spring lamb fillet with garlic spinach and bacon is a flavorful and filling keto lunch. The savory, crispy bacon enhances the richness of the lamb, while the garlic spinach provides a fresh, nutritious side. It’s a simple yet indulgent dish that’s perfect for satisfying your cravings without the carbs.

Spring Lamb Fillet with Roasted Bell Peppers and Feta Cheese

This spring lamb fillet is paired with roasted bell peppers and feta cheese, offering a savory, low-carb meal that is both fresh and flavorful. The lamb fillet is perfectly cooked and seasoned, while the roasted bell peppers and tangy feta provide a Mediterranean-inspired side that complements the richness of the lamb.

Ingredients:

• 2 spring lamb fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh oregano, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the lamb fillets with olive oil, salt, and pepper, and sear them in a hot skillet for 3-4 minutes per side.
3. Transfer the lamb to the oven and roast for 6-8 minutes for medium-rare.
4. While the lamb roasts, toss the sliced bell peppers with olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until tender and slightly charred.
5. Once the lamb is cooked, let it rest before serving.
6. Serve the lamb fillets with the roasted bell peppers, crumbled feta, and a sprinkle of fresh oregano.

spring lamb fillet with roasted bell peppers and feta cheese is a Mediterranean-inspired dish that is full of flavor and perfect for a keto lunch. The sweetness of the roasted peppers pairs beautifully with the savory feta, while the lamb adds a rich, meaty flavor. This dish is both satisfying and low in carbs, making it ideal for a healthy and delicious lunch.

Note: More recipes are coming soon